Olive

• Table Olives: These are olives that have been cured or brined and are suit­able for direct con­sump­tion. Table olives come in var­i­ous fla­vors, from mild to intense­ly salty or tangy, depend­ing on the prepa­ra­tion.
• Olive Oil: Olives are pressed to extract their oil, which is a fun­da­men­tal com­po­nent of the Mediter­ranean diet. Olive oil is used for cook­ing, as a sal­ad dress­ing, and as a fla­vor­ing agent in var­i­ous dish­es.
• Olive Paste and Tape­nade: Olives can be processed into a paste, often used as a spread on bread or crack­ers. Tape­nade is a pop­u­lar Mediter­ranean condi­ment made from olives, capers, and anchovies.

Olive leaves

1. Tea: Olive leaf tea is a pop­u­lar way to con­sume olive leaves. To make olive leaf tea, sim­ply steep dried olive leaves in hot water for about 10–15 min­utes, then strain and enjoy. You can drink olive leaf tea plain or add hon­ey or lemon for fla­vor.
2. Cap­sules or tablets: Olive leaf sup­ple­ments are avail­able in cap­sule or tablet form at health food stores or online. Fol­low the dosage instruc­tions pro­vid­ed on the prod­uct label or as rec­om­mend­ed by a health­care pro­fes­sion­al.
3. Extracts: Olive leaf extracts are con­cen­trat­ed forms of the ben­e­fi­cial com­pounds found in olive leaves. They are avail­able in liq­uid form and can be added to water, juice, or smooth­ies. Again, fol­low the dosage instruc­tions pro­vid­ed on the prod­uct label or as rec­om­mend­ed by a health­care pro­fes­sion­al.
4. Tinc­tures: Olive leaf tinc­tures are liq­uid extracts made by soak­ing olive leaves in alco­hol or glyc­erin. They can be tak­en oral­ly by adding a few drops to water or juice.
5. Cook­ing: While less com­mon, fresh or dried olive leaves can be used in cook­ing to infuse dish­es with their fla­vor and poten­tial health ben­e­fits. Add whole olive leaves to soups, stews, sauces, or mari­nades, or use dried olive leaves as a sea­son­ing for meats, poul­try, or fish.